Ingredients:
Sautéed Scallops with Mashed Sweet Potatoes, Asparagus and Carrots- Sharmaine
15-20 medium sized scallops
2-3 sweet potatoes cooked and mashed
Blanched asparagus
Blanched baby carrots
3 tbs butter
1/3 cup almond milk
¼ cup chicken stock
3 tbs white wine
2 tbs chopped garlic
2 tbs chopped shallots
2 tbs chopped chives
Directions:
Preheat a fry pan to medium/high heat and add 2 tbs of butter. Place scallops into pan and sauté them until brown on both sides. Then set aside.
Sauce:
Deglaze the scallop pan with ¼ cup chicken stock and 3 tbs white wine. Cook over medium/high heat until reduced by half. Add garlic, shallots and chives. Mix and cook for 3-5 mins. Add ¼ cup almond milk. Continue stirring until hot then remove from heat.
Preheat a saucepan on medium heat; add remaining almond milk and 1 cup of mashed potatoes. Keep stirring to incorporate them together well. Cook until potatoes and cream have reached the desired consistency and remove from heat.
Preheat a fry pan on medium heat. Melt 1 tbs butter and sauté blanched carrots and asparagus until fully cooked.
Arrange the plates with the sweet potatoes in center, scallops on top and veggies on the edges.
Enjoy!
Fit Chic